No. 5.—SUET CRUST

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Mince fine eight ounces of suet, and mix it into one pound of flour and a pinch of salt.
  2. This paste must not be worked much, and is used for steamed or boiled crust.
  3. Boiled crust requires to boil from twenty minutes to two hours, depending on what size is boiling.
  4. This crust could be baked as well as steamed.
Original Text
Paste No. 5.—SUET CRUST. Mince fine eight ounces of suet, and mix it into one pound of flour and a pinch of salt. This paste must not be worked much, and is used for steamed or boiled crust. Boiled crust requires to boil from twenty minutes to two hours, depending on what size is boiling. This crust could be baked as well as steamed. [63]
Notes
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